Prep time
15 mins
Cook time
45 mins
Total time
1 hour
Serves: 10
Preheat oven: 190℃
Ingredients
- 2 eggs
- ¼ cup coconut oil
- 1 ½ cup pumpkin, mashed
- 1 banana, mashed
- ½ cup brown sugar
- ½ tsp sea salt
- 2 tsp baking soda
- ½ tsp cinnamon powder
- 2 Tbsp coconut flour
- 1 ½ cup gluten free flour
- ½ cup pecans, chopped
- Sprinkle of choc chip is desired.
Instructions
- Prepare loaf pan by lightly greasing or lining with parchment paper.
- Add eggs, pumpkin, mashed banana, honey, coconut oil and whisk to combine.
- Next add brown sugar, baking soda, salt, cinnamon, and whisk.
- Add water and whisk again.
- gluten free flour blend and stir. If it appears too wet, add in another couple Tbsp of oats or GF flour blend. It should be semi-thick and pourable.
- Scoop into loaf pan and top with pecans.
- Bake for 40-47 minutes, or until deep golden brown and a toothpick inserted into the center comes out clean.
- Remove from oven and let set in pan for at least 20 minutes and then gently transfer to a plate to cool.
- Let cool completely before slicing, preferably several hours, otherwise it can be a bit crumbly.
- Also, slice gently, as it’s rather tender.
- Once cooled, store in a covered container or cover with plastic wrap at room temperature to keep fresh. Freeze after that to keep fresh for up to one month.